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VOLUME IV. m. 35. i- 
RO CHESTER, N. Y.-SATURDAY,’ AUGUST 27, 1853, 
f WHOLE AO. 191. 
MOORE’S RURAL NEW-YORKER : 
A QUARTO WEEKLY 
Agricultural, Literary uanl Family Newspaper. 
CONDUCTED SY D. D. T. MOORE, 
WrTH AN ABLE CORPS OK ASSISTANT EDITORS. 
TiikR-bral New-Yorker is designed to be unique and 
beautiful in appearance, and unsurpassed in Value, Purity 
and Variety of Contents. Its conductors earnestly labor 
to make it a Reliable Guide on the important Practical Sub¬ 
jects connected with the business of those whose interests 
it advocates. It embraces more Agricultural, Horticul¬ 
tural, Scientific, Mechanical, Literary and News Matter — 
interspersed with many appropriate and handsome engrav¬ 
ings— than any other paper published in this Country. 
For Terms, &«., see last page, JZ% 
nttr. 
Progress and Improvement, 
HARVESTING- CORN. 
As tho soason is nearly arrived at which 
this vory important crop of tho farmer is 
secured, a few hints on the topic may not 
be inappropriate. Whatever course may be 
pursued, it is quite certain that there is one 
way which is better or more profitable than 
any other. It used to bo a very common 
practice — is now occasionally practiced by 
a few,—to cut the stalks above the ears just 
after the corn is glazed, or begins to harden. 
Tho corn was then husked on the hill, or 
snapped from tho stalk and carted to tho 
barn, where it was not unusual to Invite the 
neighbors of an evening to have a good time 
at a husking boo. Cattlo wore generally 
turned in to eat down the butts left in the 
field. Tho tops secured in fine condition 
made excellent focFder, and it was thought 
the method had the advantage of lightening 
the labors of the harvest. There certainly 
is an objection of wasto to it. Tho lower 
part of tho stalks left in the field, cannot 
be as nutritious when so much exposed to 
the weather, and though tho cattlo may 
browse them off, yet tho samo bulk of fod¬ 
der well secured, would go farther and give 
moro sustenance if fod from the barn. 
Early frosts, too, would not only injure the 
fodder but tho grain in this method, as the 
latter was longer in arriving at maturity. 
A bettor plan, and ono that is now pretty 
generally followed, is that of cutting tho 
whole corn up close at tho roots, and plac¬ 
ing it in stooks to cure. This method, well 
performed, not only saves tho whole fodder, 
but gives a greator weight of corn in tho 
measure. Tho reason for this is obviously 
the samo as for cutting wheat as soon as it 
is well out tho milk. One example in proof 
may suffice. Wo quoto from Mr. J. F. Os¬ 
born's statement of his premium crop, as 
published in tho Transactions of our State 
Ag. Society for 1844, at page 174. He 
says :—“ About tho last of August I topped 
four rows ; and on tho 9th of Sept, cut up 
four rows adjoining, and loft four rows 
standing; each four rows kopt separato, and 
shelled and weighed. That cut up at the 
roots weighed 60 lb3. per bushel; that top¬ 
ped weighed 58 lbs. per bushel; and that 
left standing weighed 54 lbs. per bushel.” 
In this method tho corn should bo cut up 
as soon as it is well glazed, and before it is 
fully hardened. Tho mode of doing it is 
this. With a sharp-ground hoe having a 
short handle, or with a piece of an old 
scythe fitted to a handle, a hill may bo 
grasped in tho left hand by tho tops, and 
soverod at a blow. Then, without laying it 
down, sot up firmly against some stout hill 
selected for tho purpose. Having placed 
some six or eight hills around tho standing 
one, put a band tightly around tho whole 
just above tho ears. This will make thorn 
6tand tho firmer, whilst tho workman is 
finishing the “ stook.” So soon as tho de¬ 
sired number of hills are cut and placed, 
tho whole should bo woll secured by at least 
two bands—tho lower a little above the oars, 
and tho uppor near tho summit. These 
will koep the stook in good shape, and pre¬ 
vent tho rains from penetrating tho middle. 
Five rows are a vory convenient number to 
cut at ono “ work,” placing tho stooks on 
the coutral row. In having tho stooks 
stand upright against winds and storms, 
much depends not only in banding them 
strongly, but in placing tho stalks firmly 
and uprightly together, and then so soon as 
they have cured somewhat and have shrunk¬ 
en. attention should bo given to seo that tho 
hands are tightened, and such as are loose 
replaced. Stooks put up thus, and looked 
to, will if necessary stand well through the 
winter, and preserve both corn and fodder 
bright and sound. When desired they may 
bo husked in the field, the stalks bound in 
bundles, placed again in largo stooks, well 
banded at tho top, and thus remain till 
wanted for foddering, or they may ho carted 
and placed in small round stacks, the tops 
all centering around a pole. It is diliieult 
to keep stalks from moulding in a mow, 
owing to the large amount of moisture con¬ 
tained in the stalk. Corn cut up and 
stocked in this manner may bo vory readily 
taken to shelter for husking, if desired. 
Tho stook, without loosing the bands, is 
pushed to ono side and tho standing hill 
severed by a knife, when tho whole is placed 
at once on a sled or a low wagon with a 
rack. If husked in tho barn, the whole 
fodder is saved, husks, blades and all, of 
which some is necessarily wasted when 
husked in tho field. Wo are satisfied that 
tiiis method of harvesting corn not only 
saves weight in the corn, but saves labor in 
harvesting it, as well as fodder for tho stock, 
and we therefore can but recommend its 
observance upon all our readers. 
And this is the .time to look out for tho 
seod for tho future crop, and to save it too. 
If you will go through your field first and 
cut out those stalks that have the most and 
largest ears' on, and those that ripen earli¬ 
est. you will bo very sure to have the best 
that can be got, and which will give you a 
perceptible improvement in your next crop. 
But this method requires some time, and 
may not bo adopted savo by tho most thor¬ 
ough-going and wide-awake. The next best 
way is to secure the best ears, and from 
those, if possible, whore two or more grow on 
ono stalk, as you husk, leaving a few husks 
on by which to braid thorn in traces, which 
done, hang it in a dry and airy place, and 
you will bo sure of seed that will vegetate 
and givo you increasing returns. Mr. 
Ciiubb, of Michigan, from whoso essay we 
quoted some timo since, says :—“ By follow¬ 
ing this modo of selecting seed from tho 
most productive spears a series of years, 
tho increase of tho crop may bo greatly en¬ 
larged, as I have proven by actual experi¬ 
ment.” Vigor of constitution is as well 
transmitted by species in tho vegetable as 
in tho animal kingdom. Then look to see 
what seed you plant. 
PASTURING MEADOWS. 
A great many farmers make it a practice 
to turn their whole stock into meadows as 
soon as tho bottoms have got a good start, 
and frequently before if crowded for tho 
want of feed. It is an impoverishing pro¬ 
cess, materially and entirely wrong. Mead¬ 
ows, howover woll laid down, rccoivo noth¬ 
ing except from tho process of top dressing, 
which does not prevail in this country, but 
aro continually shorn to the very earth of 
all their produce; none of which is ever 
returned in any shape, until it is again 
broken up. Now, is not this as great a 
draft on tho bank as tho deposits will war¬ 
rant, without depleting by pasturing ? The 
droppings of tho animals are no compensa¬ 
tion, with the exception of sheep, and do 
moro injury than good, if not very thor¬ 
oughly distributed in the spring. 
Tho way to extirpate and thoroughly 
destroy Canada Thistles, and all noxious 
and vicious posts and woods, is, to koep tho 
loaves cut down,— leaving tho roots bare 
and without tho ability to increase or ex- 
tond, and wherein does the process vary ? 
Instead of tho hoe or scythe, the sharp 
noses and keen scissors of the hungry ani¬ 
mals keep down every spoar of fresh vege¬ 
tation. Every now leaf that expands on 
shrub, tree or plant has a new root, fibre 
and spongiolos, and if continually despoiled 
of $ts leaves, tho provision for next year’s 
produce is materially curtailed. The 
cu.ting of roicen, or after-math — every 
mouthful taken by an animal—lessens its 
ability to produce tho next crop. 
Farmers are continually complaining that 
their meadows run out; the timothy and 
clover disappear, and foul grasses usurp 
their places, and this must bo tho inevitable 
result of a constant clipping and feeding 
system. This effect is not so sensibly felt 
in a wheat-growing country, where a con¬ 
stant rotation is necessary, and no land fit 
for plowing is allowed to lay long in perma¬ 
nent meadow; yet in all countries there 
is moro or loss land not adapted to wheat, 
that should remain in meadow, and may be 
kept in good heart as such for twenty or 
forty years by proper management. 
Timothy grass is a perrenial, long endur¬ 
ing grass on modenftely dry land,— a little 
liable to be thrown out and killed on wet 
and heavy land. It is of tho naturo of 
wheat, increasing only by offsets, and tho 
seed magnified appears exactly like the 
wheat kernel, and makes a fl ur hardly dis¬ 
tinguishable in taste or composition. If the 
offsets are eaten off at their first starting 
after tho hay clip, tho whole stock is weak¬ 
ened, and perhaps is winter-killed. Clover 
is equally affected, and oven Juno grass, 
and tho whole class of plants that increase 
by snake-heads, or runners, are rendered 
weak, and the next year’s production feeble 
and light. 
No ono can have his cake and eat it too,;— 
all tako out and no put back, soon empties 
tho meal chest. The result is as palpable 
as lawsuits. * 
POTATO CNICN3.- CULT UK £ &c. 
Friend Moore :—The large potato onion 
is beginning to attract notice among far¬ 
mers as well as market gardeners. There 
aro three kinds of potato or hill onions— 
one small; an old variety known by various 
names as tho Bunch Onion, Hill, Cluster, 
and Multipliers; and a later kind known as 
tho Egg Onion, from its resemblance in 
form to an egg—all of which aro propagated 
only from bulbs or setts. The two latter 
sorts are worthless compared with the largo 
“ English Potato Onion” when it can bo ob¬ 
tained—but tho scarcity and high price of 
the seed has prevented its extensive culti¬ 
vation. Being very early, and for this rea¬ 
son commanding as good or a bottor price 
in Juno and July as they would tho follow¬ 
ing spring for seed, the stock is kopt down 
to the wants of the market gardeners; 
hence but few find their way into tho mar¬ 
ket for seed, and the demand as far as I 
have known, has never been supplied. They 
aro very easily cultivated and a sure crop; 
increase about four or five fold, i. e., five or 
six bushels for ono, and the expense of cul¬ 
tivation is a mere trific, as tho ground may 
be occupied with various summer crops, 
with little or no detriment to the onions or 
tho other crops. 
My mothod of cultivation, which has been 
perfectly satisfactory for throo years, is to 
plant them in the fall or as early in spring 
as practicable, in rows about two and a-half 
feet apart, and sot them from four to eight 
inches apart in tho row, according to tho 
sizo of tho onion, giving tho large setts tho 
wider berth. Planted in this way they are 
as easily tended as corn or potatoes in drills. 
In cultivating, hoeing or raking to kill woeds 
you prepare the ground for almost any 
spring crop you choose to put in, and by 
1st to 10th of July the onions may bo har¬ 
vested, when, by proper management, the 
whole surface will presont a second crop as 
vigorous as if it had been tho solo occupant 
for the soason. I have now (Aug. 8,) upon 
tho onion beds (in rows, planted between 
tho rows of onions in tho proper planting 
soason,) cabbage, boots, carrots, melons, 
squasbos, corn, beans, tobacco, and sweet 
potatoes—all of as fine a growth apparently 
as if no onions had boon there. 
Vory many farmers buy their onions in 
preference to cultivating them from the 
black seod, and there may bo economy in 
that. But if they will plant tho English 
CARRIAGE-HOUSE AND STABLE. 
Here is a plan for a carriage-house and 
stable, with fancy externals —presenting a 
unique appearance. Though it may be too 
limited, as well as too expensive and “fan¬ 
cy,” for ordinary farmers, some may perhaps 
derive from the plan valuable suggestions 
in regard to internal arrangement, by the 
aid of which similar but less showy and cost¬ 
ly building3 can bo advantageously con¬ 
structed. Notwithstanding tho extra finish 
indicated in the design, we think it may suit 
the taste of many residing in the suburbs 
of cities, or in villages, as it is evidently a 
good one for the location for which it is in¬ 
tended—a suburban residence. Tho de¬ 
sign is from the Horticulturist , to which it 
was contributed by the lamented Downing : 
“ This stable is intended to produce a pictur¬ 
esque effect externally, and to contain internally 
all the convenience demanded in a building of 
this class. The central portion contains the car¬ 
riage-house, with space for four vehicles, and a 
harness-room at the end of it. On one side of 
this is the stable — the stalls 5)-.< feet wide, with 
racks supplied with hay through wells, over each 
e S 
Potato Onion, they cannot fail of raising a 
crop, oven if they give them no attention 
after planting; yet they will as well repay 
for good culture as any other crop—and 
then you have a luxury indeed, of your own 
production. Tho host mothod of keeping 
them through tho winter, according to my 
experience, is to pack thorn in dry sand in 
boxes or barrels, in any out houso or barn 
—and in any quantity, so that tho dry sand 
fills up all the interstices between tho onions. 
I havo kept them in this way, perfectly 
sound, with a loss of less than ono per cent. 
I. W. Briggs. 
West Macedon, N. Y., Aug., 1853. 
NEW AND GOOD CHURN. 
Fyler’s Butter-making Churn. —We em¬ 
braced the opportunity a few days sinco, to 
observe tho operation, and learn tho ox- 
porionce of two families who have used this 
articlo two summers, and find that it per- 
formos with entire success—converting tho 
croam roadily — gathering — working froe 
from milk — salting, and leaving the butter 
in rolls fit for market. It is a barrel churn 
with revolving paddles, compact and simple 
as a grindstone, and costs no more than the 
common patent churn of tho samo capacity. 
It would be tho perfection of churning, if 
rack, in the floor of the hay-loft above. A flight 
of stairs leads from the end of the stable to the 
| hay-loft above, and is placed here, (and not in the 
carriage-house, as we frequently seo it,) iu order 
to prevent any dust from the hay-loft from find¬ 
ing its way into the carriage-house. On the other 
side of the carriage-house are a tool-house and a 
work-shop. 
All the doors in this stable slide upon iron 
rollers running upon a piece of plain bar iron 
above the the door. These iron rollers are attach¬ 
ed firmly to the door by iron straps ; and the door, 
being thus suspended, not ouly runs much more 
easily and freely than if the track were at the 
bottom, as is usually the case, but the track is not 
liable to get clogged by dust or other matters 
falling upon the floor. Besides this, a sliding door 
iu a stable, when opened, gives the largest possi¬ 
ble egress in a given space, and can never stand 
in the way to the injury of horses or carriages 
passing in or out on either side. 
The. high roof of this building gives a good 
deal of room in the hay loft, and the ventilation 
on the tep keeps this space cool and airy at all 
seasons. The whole is built of wood, the vertical 
boarding battened in the ordinary manner.” 
it had the thermometer attached; but that 
being a patent-right can be avoided by 
using a hand thormometor, which can bo 
purchased of the manufacturer, W. Ken¬ 
dall, in this city, for 31 cts.— the use of 
which, to accelerate tho process of bringing 
butter, is all important, temperature having 
moro to do with the operation, than any 
other condition of tho butyraccous com¬ 
pound. Churning is one of the interdicted 
labors of the boy who said thero was throo 
things ho hated to do — turn grindstone, 
churn and work—and for our part we could 
never see much fun or speculation in the 
operation, especially when it was a six hours 
seige, and all for the want of a little tell¬ 
tale glass to say whether it was too hot or 
too cold. 
Wo observe that this churn is for sale at 
Mr. Fogg’s Seod store, and that nothing is 
said to bring so deserving a machine before 
the public, is an oversight we wonder at — 
as he is so intensely engaged in the aboli¬ 
tion of slavery, of which old-fashioned 
churning is the most tantalizing. Tho 
woman’s rights convention should attend 
to this, and havo a more attentive consignee 
appointed, for tho churning process is ono 
of the feminine drudgeries that they havo 
an undoubted right to curtail. * 
